Combine 240 ml water, sliced fresh ginger, crushed cardamom pods, whole cloves, crushed peppercorns, and 1 tsp ground cinnamon in a small saucepan. Bring to a gentle simmer over medium heat.

After simmering 2–3 minutes, add the 8 g black tea leaves and 1 tablespoon sugar. Reduce heat to low and simmer gently for 3–4 minutes more, watching so it does not boil over or become bitter.

Turn off the heat and let the chai steep for 5 minutes to deepen flavor. Taste and adjust sweetness if desired.

Strain the chai concentrate through a fine mesh sieve into a heatproof container, pressing on solids to extract flavor. Discard solids. You should end up with about 200–220 ml chai concentrate. Keep warm.

Espresso

Prepare a double espresso (approximately 60 ml) using 18 g freshly ground coffee and 60 ml filtered water. If you don't have an espresso machine, brew a very strong 60 ml coffee using an Aeropress or Moka pot.

Keep the espresso hot and ready; ideally pull it just before assembling the drink so it stays fresh and aromatic.

Milk & Assembly

Heat 240 ml milk in a small saucepan over medium heat until it reaches about 60–65°C (140–150°F), or until steaming and just below simmering. Alternatively, steam milk with an espresso machine wand. Stir in 1 tsp vanilla extract and optional sweetener if using.

Froth the heated milk to create microfoam. For a latte-style drink, aim for velvety, slightly aerated milk (about 0.5–1 cm of foam). If you prefer a less foamy drink, simply heat and whisk vigorously.

Assemble the Dirty Chai Latte in a 12–14 oz (350–420 ml) cup: pour about 120 ml of chai concentrate (adjust to taste) into the cup, add the 60 ml freshly brewed espresso, then pour the frothed milk over the top, holding back foam with a spoon and then spooning foam on top.

Give the drink a gentle stir to marry flavors. Taste and add optional sweetener if needed.

Dust with 1/4 tsp ground cinnamon on top for garnish. Serve immediately.